Functional Properties of Spray-dried Chicken Egg with Various Fillers

The purpose of this study was to evaluate the effect of different filler type on the functional properties of powdered chicken egg product. Maltodextrin, CMC (Carboxymethyl Cellulose), and gum arabic are filler materials used as treatments. The functional properties of chicken egg powder, such as solubility, foam capacity, foam stability, and emulsifying properties are observed. This study used a Completely Randomized Design method with the addition of various types of fillers. The result showed that the addition of maltodextrin (0.5%) increased solubility, foam capacity, foam stability, and emulsifying properties of egg powder. The addition of CMC (0.5%) increased the solubility, foam capacity, foam stability of egg powder, and decrease the emulsifying properties. The addition of gum arabic (0.5%) as a filler reduced solubility, increase foaming capacity, foam stability, and emulsifying properties. The addition of fillers produces egg powder products with different functional properties.